Nov 4, 2013

Butternut squash, black beans, tomatoes, cilantro and spices are simmered in a skillet with green chilies and jalapeno, then wrapped in tortillas and baked in the oven with enchilada sauce and cheese – these vegetarian enchiladas are delicious and perfect for meatless Mondays, or any day of the week!

Yup, I'm pretty enchilada obsessed and this meatless version did not dissappoint. Because of my love affair with enchiladas, I always make my own enchilada sauce and keep it frozen; you can use the recipe from my skinny chicken enchiladas but if you're pressed for time store bought enchilada sauce would be fine. Canned beans are inexpensive so this is a great meal if you're on a budget. I served this with fiesta lime rice, but you can also have this with cilantro lime cauliflower "rice" to keep the carbs low.

Butternut squash has so many health benefits; it's low in fat, loaded with fiber, rich in antioxidants, vitamin C and beta-carotene, just to name a few. Combine that with black beans which are super high in fiber and protein and you have one healthy dish which is not only satisfying, it tastes great too. Enjoy!

Preheat the oven to 400°F. Place 1/4 cup enchilada sauce on the bottom of a large baking dish.

Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant. Add cubed butternut, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.

Place about a generous 1/3 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling. Top with remaining enchilada sauce and cheese and bake, covered with foil until hot and the cheese is melted, about 10 minutes. Top with scallions and eat with sour cream if desired.

Oh my goodness, this looks amazing! I just started cooking with butternut squash (made your lasagna) and was just saying to my husband that I was hoping to find another recipe I could use it in! Thanks so much!

Butternut squash isn't the easiest to prepare (I don't like buying precut), but it is certainly worth it when the meal is done!

I have some butternut squash puree leftover from making the lasagna roll-ups a few weeks back. I think I'll modify your recipe and mix them with some refried black beans and the rest of the ingredients and use that for my filling. Not as chunky, but I bet it would still work well. - Kristy

I personally LOVE canned pumpkin with black beans in Mexican-inspired dishes - though in this recipe you might want to cut back on some of the other liquid so things don't get too soggy. Maybe draining the Rotel - and of course leaving out that 1/4 c water?

Came onto skinny taste specifically for a butternut squash recipe, and here this was! It was a sign! Made this tonight with your Chipotle cilantro lime rice and it was delicious!! This is one of my favorite websites!

Sooo delish! I just made these and they were a huge hit...maybe little too tasty, because one was not enough for me! I omitted the jalapeno and added some nonfat greek yogurt and my 3 year old gobbled it up. Thank you!

wow these look extremely savoury and i am loving that they are also healthy and vegetarian. i am not currently living the vegetarian lifestyle i used to, but i do still enjoy having a substantial amount of my meals vegan or vegetarian when possible. unfortunately as an x-pat in germany, it is really hard to find the right ingredients for mexican meals :( but i will try to modify this !

Made these last night and they were delicious!!! We like a lot of heat so I used Rotel diced tomatoes with habeneros. I roasted the butternut squash the night before which saved time--I just didn't add water to the skillet and only simmered everything for about 10 mins. Can't wait to eat the leftovers for lunch today!

I too am enchilada obsessed. I will try this soon, and I think I might try it with sweet potatoes another time! I always use greek yogurt instead of sour cream, works great. Thanks for fueling my addiction!!

Made this tonight and it was DELICIOUS! My husband ate two and raved about the unusual flavor. Our garden was more than generous this summer with a large butternut squash yield...so more will be made. Thank you.

OMG, are you serious? This recipe is ridiculously DELICIOUS!!! I'm a country girl, from Eastern NC so I really stepped outside of my comfort zone with this one. I try to eat healthy, but beans and squash would have never been a combo I would have tried. This is definitely on my list of faves!

Hi , I can't find low carb torillas where I live. The small tortillas I usually use are three points. Can you tell me how this would affect the points of the meal? I'd love to know as I have avoided making any of your recipes involving tortillas for this reason, but would love to try them!

I just made this with the boyfriend. He insists on having meat in everything so we bought a rotisserie chick and added it in. I made it with the fiesta rice. Plan on having leftovers this week. Amazing. Thank you!

Gina, thank you for your fabulous recipes! I moved into my apartment with my boyfriend last year and we cook most nights. I must share that your recipes have constantly been a hit! I've made several dishes now, but this black bean and butternut squash recipe is BY FAR our favorite. We added chicken for additional protein and they were delicious.

My husband told me these tasted so good they were worthy of a 5-star restaurant menu item. He said this recipe is a keeper and one to make regularly. I really liked it too, especially since it was meatless.

Made this tonight and my husband and I both loved it! We used your recipe for homemade enchilada sauce as well and really liked knowing it didn't have all the salt that the prepared stuff had. I am so eagerly awaiting your cookbook

Hey I just came across your blog somehow this week and this is the first recipe I've tried.These were so yummy, but a little to spicy for me. Next time I think I will cut the spice in half and maybe even do away with the jalapeno's. Thanks for the recipe! I will be making these again. I'm going to try your grilled chicken spinach mozzarella recipe tomorrow night :)

In one word, EXCELLENT! I made this following the recipe exactly and it turned out better than I expected. I will definitely be making it again. Mine seemed like it needed a bit more sauce so I ended up using a small can of spicy V8 and it worked perfectly. Do be careful with the size of jalapino you use, mine turned out pretty spicy!

I made this tonight, so yummy! I'm gluten free, so I used corn tortillas, they didn't hold, so I decided to make it casserole style. I loved it! I hate working with squash, so I always poke holes and microwave them to cook them. That worked great for this. 15 minutes and it was cooked and I only cooked for 20 minutes and that was perfect! Two layer casserole! Yummy!

Hello! I really want to try this recipe but my husband and I aren't enchilada sauce fans... I have another enchilada recipe with no sauce and we love them, so if I wanted to cut that out of this recipe would it need to be replaced with something else or would it work out?

I love this recipe, even if I have to leave out the jalapeños (which I know I'd LOVE) because of my kid. That said, I prefer it with sweet potatoes instead of butternut squash (add more water and cook a little longer) but these are amazing! Thanks for sharing!

Made this for dinner tonight...Fabulous! I've had something similar at a local vegan restaurant, so I was excited to find this recipe. I added a large bunch of chopped kale right before rolling in the filling in the tortillas for some extra greens. As a new vegetarian, this is a great recipe to have in the recipe box. Thanks!

I made these tonight. I left out the jalapeno since my husband shuns them, and I used sweet potatoes because that's what I had. Delicious! I have two in the refrigerator and four in the freezer, and they will be eaten soon!

I made these two days ago for our first official Meatless Monday. I was SHOCKED at how my 6 year old raved about them, yet my husband and his 18 month old clone only ate the squash. I had one the next day for lunch and it tasted even better. Thanks for a great recipe!

I made these last night, and the bf and I absolutely loved them. The butternut squash brought in a creamy, slightly sweet flavor, while the jalapenos added a nice kick. So so good! Thank you for sharing!

This is a great recipe, I made these last night! To cut down on the prep and cook time though, I used frozen butternut squash. I cooked it on the stove top then instead of heating the mixture for 30 minutes, I heated it for 5-10 to get everything hot before making the enchiladas. I also used salsa instead of the Rotel tomatoes since that's what I had on hand, but will try the Rotel next time.

I live in Dubai and I made these the other night with many leftover. We have people in our home nearly everyday for visits so the extras went to good use. I had friends from Mexico, Germany, Philippines, India and the US all try an enchilada and each one raved about how delicious it tasted. Thanks so much for your healthy and tasty recipes. Your website it certainly becoming well known here. :)

I love trying new recipes and this is one of the best meals I've made! I used your homemade enchilada sauce recipe and it was way better than the canned stuff. I'll never buy it again!I made a pan of the squash and bean and a pan of your chicken enchiladas. I have a weird allergy to meat, so the chicken went to my husband, but I didn't feel lacking at all with my own. We both agreed it was all very, very good. Thanks!

I've started making some vegetarian meals and have met some disappointment from my husband. However I made these for dinner last night and after we finished eating he said that it was his new favorite meal and would like me to make it on the regular :) I thought they were delicious as well. Your site has more recipes that look GOOD on it than most other healthy eating websites. Thank you for posting these recipes as well as the nutrition info to make it easy for folks to make the transition to healthy eating!

I made these tonight and they were a hit! 1 year old baby and dad approved. My husband said he couldn't tell there wasn't any chicken in them, which was a big deal since he's a carnivore! Subed canned tomatoes and Chile with fresh, skinned and cored tomatoes and a diced green pepper. It was great!

Oh my gosh i made this for dinner last night and it was AMAZING!! i made it exactly as the recipe called, and it was so good! it was spicy, but just the right amount of spicy! we topped ours with avocado and greek yogurt and I can not wait for leftovers for dinner tonight!

If I had seen this recipe any where else I probably wouldn't have tried it. It seemed so weird to put butternut squash in an enchilada. Thankfully I know you are amazingly talented at combining flavors so I gave it a shot. Wow was it ever good!!!! My husband and son raved, I thought it was amazing, and even my cat licked the plates looking for every scrap (not that there were many). Thank you for expanding our flavor horizons!!!

These were really good, and they're great for leftovers. Nice fall inspired dish. Meat eating husband wasn't crazy about them, but oh well. I thought they were plenty filling, and if not, you can afford to eat 2, they're so healthy.

Just made these! Not too hard except for the squash - next time I might buy precut and save myself the time - and turned out wonderful!! I added a ton of heat by leaving the jalapeño membranes in and added extra chipotle in adobo!

I made these tonight but in the crockpot because I was adding chicken ! So basically took everything including the whole chicken breasts and mixed it together in a bowl , put it in a crockpot and set it for 6 hours on low. Once chicken was done I shredded it , mixed it together and then filled the whole wheat tortillas and finished in the oven. AMAZING.